Workshop - Amy's Baking Society
T.B.A. Let's talk about the bread theory and hands on the right way with TW Chef Huang, Tzung-Chen (黃宗辰師傅)
SAAC Trading

Let's talk about the bread theory and hands on the right way
with TW Chef Huang, Tzung-Chen (黃宗辰師傅)
Date : T.B.A.
Time : 9:00am - 4:30pm
***Please note this is a two days class***
Class Menu :
Day 1 : Bread theory
- Place of the wheat origin
- Structure of the wheat
- Structure of the recipe
- Sub-material
- Methods of the dough kneading
- Purpose of the dough kneading
- Purpose of the fermentation
- The products
- Purpose of the dough dividing
- Bench time
- Shaping
- Final Proofing
- Baking
- The reasons of the defective
Day 2 : Hands on
- Direct dough method
- Sponge dough method
- Overnight low temp fermentation method
Description :
🗒黃宗辰老師小檔案🗒
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現任WUMAI手感烘培創辦人兼主廚👨🍳
Class Type :
Maximum of 10 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session
Venue :
TBA
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$880